JPS581897B2 - Method for producing liquid seasoning with fish flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a liquid seasoning having a flavor of fish flakes that is easy to use.

In recent years, the demand for flavor seasonings has been increasing, and most of them are made from chemical seasonings, salt, sugars, etc., and are obtained by processing marine products, terrestrial animals and plants, yeast, etc. It is made by adding extracts as a base flavor and blending it with powdered fish flakes as a flavor raw material, and is available in powder or granule form.

These conventional dry flavor seasonings are made by mixing fish powder as a flavor raw material with other dry powder materials, or by mixing fish powder and other dry flavor seasonings with water or ethanol etc. Powdered materials were made into granules through processes such as stirring, mixing, granulation, and drying.

However, fish flakes such as bonito flakes are prone to mold and pest infestation due to moisture absorption, and their flavor is unstable and easily oxidizes and dissipates due to oxygen and heat, causing changes, especially when made into shaved flakes or powder. Since its surface area increases significantly,
If stored as is, these effects will accelerate, causing problems in terms of hygiene and quality.

Therefore, since the above-mentioned powder products are simply mixed with dry ingredients, the flavor of the fish flakes powder deteriorates due to oxidation and dissipation as described above, and furthermore, the above-mentioned granules tend to absorb moisture and solidify together with other ingredients. Although the product has relatively little loss of flavor or solidification due to moisture absorption after commercialization, it is greatly affected by the effects of water during the hydration, granulation, and drying processes, and by heating and drying, resulting in a product with a low flavor. Although conventional dried flavor seasonings have some degree of convenience, they have drawbacks such as moisture absorption and solidification, and quality deterioration due to the manufacturing process.

Therefore, a soup stock or liquid seasoning having the flavor of fish flakes was developed.

Conventionally, stock or liquid seasonings having the flavor of fish flakes have been prepared by using dried fish or dried sardines such as bonito, soda bonito, mackerel, sardines, horse mackerel, and tuna as they are, or by cutting or drying them using a shaving machine or a pulverizer. It is obtained by extracting in hot water using pulverized dried bonito flakes or powder, or by extracting and filtering with a solvent such as ethanol instead of hot water or in combination with hot water. Ta.

However, these soup stock or liquid seasonings are made by extracting the fish flakes in hot water (or ethanol, or a combination of ethanol and hot water) after turning the fish flakes into shaved flakes or powder.
It requires work such as filtration, which is time-consuming, and has the disadvantage that its quality can only be maintained for two to three days at most even if it is stored in the refrigerator.

In view of the above-mentioned circumstances, the present inventors conducted various studies to obtain a seasoning that takes advantage of the characteristic flavor of fish flakes, enhances its retention, is easy to manufacture, and is easy to use. Alternatively, mix the fish flakes powder with a seasoning liquid prepared with fish stock or other seasonings as appropriate while stirring and dispersing.
Next, they discovered a manufacturing method in which a wet mixture of natural gums and ethyl alcohol with a concentration of 95% or more is added to this mixed solution while stirring, and completed the present invention.

Even when natural gummy powder is stirred and mixed directly into water or seasoning liquid, it generates lumps and is not easily dissolved, and the stirring and mixing time becomes long.

For this reason, there are many opportunities for air to come into contact with or be mixed in with the liquid flow generated from the rotation of the mixer, etc., which oxidizes the fish flakes powder, etc., and significantly reduces the flavor.

In the present invention, a wet product is prepared by mixing natural gum powder with ethyl alcohol having a concentration of 95% or more using a mixer or the like.

The natural gum powder can be easily dissolved and dispersed homogeneously in the seasoning liquid by directly or once dissolving it in a small amount of the seasoning liquid and then adding it to the entire seasoning liquid.

This is because when the clumps of natural gummy powder come into contact with water, only the surface of the powder particles forms a highly viscous sol, and these particles bind together, or the surface layer of the powder clumps However, the use of ethyl alcohol in the present invention allows the formation of ethyl alcohol in advance between particles of natural gums that are insoluble therein. Wetting with alcohol facilitates the penetration of moisture into the particles or between the particles, resulting in complete dissolution and dispersion of natural gums.

Examples of the present invention will be described below.

However, the proportion of each component was expressed as 100 parts.

A bonito stock liquid is obtained by a conventional method using shaved bonito flakes.

44 parts of this stock, 12 parts of salt, 1 part of yeast extract paste
5 parts of the chemical seasoning, and 15 parts of the dextrin liquid to prepare a basic seasoning liquid.

Add 5 parts of dried bonito flakes powder adjusted to 100 mesh to this basic seasoning liquid, and then use a mixer to stir and mix 3.2 parts of ethyl alcohol with a concentration of 95% or more and 0.8 parts of xanthan gum, and add a small amount of the above basic seasoning liquid. Add the mixed gummy liquid.

Next, these liquid mixtures are sufficiently stirred and mixed while heating while preventing the incorporation of air as much as possible to dissolve and disperse them, thereby obtaining a liquid seasoning having the flavor of bonito flakes.

However, the liquid seasoning obtained as described above differs somewhat depending on the mesh and amount of the fish flakes powder added and the type and amount of the natural gum added, but the emulsion produced by these natural gum polymeric substances Due to its colloidal nature and viscosity, the fish powder is homogeneously dispersed and almost no sedimentation is observed.

Furthermore, in the liquid seasoning, the powdered fish flakes are coated with the polymeric substance, which prevents direct contact between the air and the powdered fish flakes.
Furthermore, since it is possible to reduce the dissolution of oxygen into the liquid, oxidation of the fish flakes powder can be suppressed as much as possible, the flavor of fish flakes can be protected, retention properties can be improved, and appropriate fluidity can be maintained.

As described above, the method for producing the liquid seasoning according to the present invention is simple and easy to produce, without the hassle and trouble of extracting stock using conventional fish flakes, shaved flakes thereof, and powder. This is a useful liquid seasoning that solves the inconveniences in use caused by deterioration in quality, moisture absorption, solidification, etc. of dry flavor seasonings.

Claims (1)

[Claims] 1 Mix the fish flakes powder with a seasoning liquid prepared with water, fish stock, and other seasonings while stirring and dispersing.
Next, a method for producing a liquid seasoning having a flavor of fish flakes, which comprises adding to this mixed solution a wetted body of natural gum powder and ethyl alcohol with a concentration of 95% or more while stirring.